SeaBear's signature line of smoked salmon, handcrafted right at our Anacortes, Washington Smokehouse since 1957. Fully cooked in its own juices in our famous Gold Seal™ Pouch, no refrigeration required.

These plump, delicate scallops are harvested for us in icy cold Alaskan waters by a fourth -generation fishing family dedicated to premier quality. They are hand-shucked and frozen at sea for optimum freshness.

Storing: Your Alaskan scallops have been quick-frozen to lock in their flavor. Upon arrival, please refrigerate or freeze. Scallops will keep in the freezer for approximately 6 months; once thawed they should be cooked and used within 3 days.

Thawing: The best way to thaw your scallops is to leave them in the refrigerator overnight (in their pouch), for 8 – 10 hours. If you must thaw your scallops quickly, place frozen pouch in a bowl of cool water for 30 minutes, and then continue thawing in the refrigerator.

Cooking: Be sure to rinse scallops and pat dry with paper towels prior to cooking.

Pan Seared: Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Dip each scallop in a bit of flour (this is a great method although not necessary) and brown over high heat 1-2 minutes per side; until center is opaque. Sprinkle with salt and pepper and serve. Note: Be sure not to overcrowd scallops in skillet.

Baked: Preheat oven to 450F. Brush scallops with butter and a dusting of bread crumbs if desired. Place tray high in oven and bake for 3-4 minutes until opaque in center. Sprinkle with salt and pepper.

Grilled: Brush grill with olive oil PRIOR to heating. Season scallops with salt and pepper. Once the grill is medium hot place the scallops, uncovered, and cook over medium heat for 1-2 minutes on each side or until the scallops are firm and cooked through.

Looking for a serving idea? Try serving your cooked scallops over a bed of warmed arugula with chopped tomatoes.

Nutrition Facts

Serving size

3.5 oz (100g)

Amount per serving

Calories

87

% Daily Value*

Total Fat <1g

8%

Saturated Fat <1g

5

Trans Fat 0g

Cholesterol 36mg

4%

Sodium 87mg

7%

Total Carbohydrate 0g

Dietary Fiber 0g

Total Sugars 0g

Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.

Dry thawed scallops, set aside and cover. In a large frying pan, cook bacon to desired crispness. As bacon is cooking, use a vegetable spiralizer to make the zucchini noodles. In another pan, add 2-3 teaspoons of bacon fat. Bring to medium-high heat before adding the zucchini noodles and chopped red onion. Sauté until just softened and warmed, about 2–3 minutes. As the zucchini noodles cook, chop the bacon into desired sizes. Remove noodles from heat and add garlic powder, salt and pepper to taste, then toss with half of the bacon and a squeeze of lemon juice and set aside.Return the first pan to medium high heat with the remaining bacon fat. Add the scallops and sear for approximately 2 minutes on each side until golden brown. Remove from heat.Divide the noodles into desired portion sizes and plate, adding scallops on top and garnishing with green onions, remaining bacon, and black pepper if desired. Bon appétit!

Weathervane scallops are found only in the icy cold waters of the North Pacific, harvested in the wild from depths of 120 - 600 feet. We source ours from a fourth-generation fishing family with a long history of dedication to premier quality.

WARNING: Consuming this product can expose you to chemicals including cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food

These plump, delicate scallops are harvested for us in icy cold Alaskan waters by a fourth -generation fishing family dedicated to premier quality. They are hand-shucked and frozen at sea for optimum freshness.

Storing: Your Alaskan scallops have been quick-frozen to lock in their flavor. Upon arrival, please refrigerate or freeze. Scallops will keep in the freezer for approximately 6 months; once thawed they should be cooked and used within 3 days.

Thawing: The best way to thaw your scallops is to leave them in the refrigerator overnight (in their pouch), for 8 – 10 hours. If you must thaw your scallops quickly, place frozen pouch in a bowl of cool water for 30 minutes, and then continue thawing in the refrigerator.

Cooking: Be sure to rinse scallops and pat dry with paper towels prior to cooking.

Pan Seared: Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Dip each scallop in a bit of flour (this is a great method although not necessary) and brown over high heat 1-2 minutes per side; until center is opaque. Sprinkle with salt and pepper and serve. Note: Be sure not to overcrowd scallops in skillet.

Baked: Preheat oven to 450F. Brush scallops with butter and a dusting of bread crumbs if desired. Place tray high in oven and bake for 3-4 minutes until opaque in center. Sprinkle with salt and pepper.

Grilled: Brush grill with olive oil PRIOR to heating. Season scallops with salt and pepper. Once the grill is medium hot place the scallops, uncovered, and cook over medium heat for 1-2 minutes on each side or until the scallops are firm and cooked through.

Looking for a serving idea? Try serving your cooked scallops over a bed of warmed arugula with chopped tomatoes.

Write Your Own Review

You're reviewing:Wild Alaskan Weathervane Scallops

1 star2 stars3 stars4 stars5 stars

Purchased for:
Self

Gift

Subscribe to our newsletter for recipes, exclusive offers, and special events by SeaBear Wild Salmon!

THANK YOU! You are now subscribed to our newsletter.

Our Guarantee

The Fisherman’s Oath

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.